Chinese Stir Fry Green Beans
Vegetarian Chinese Stir Fry Green Beans are a wickedly good addition to any meal. Healthy, quick, easy, tasty, spicy (or not) and much better than take-out.
Servings (change as needed): 4
- 1 pound (450 grams) fresh green beans, washed and tips removed, Note 1
- 2 teaspoon oil avocado oil, peanut oil or vegetable oil
- GARNISH: toasted sesame seeds (optional)
- 1 tablespoon regular soy sauce or low sodium soy sauce
- 1 tablespoon Rice wine, Sherry or Fortified wine
- 2 teaspoon minced garlic (or more to taste)
- 2 teaspoon fresh grated ginger
- 1/2 teaspoon white or brown sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt (or more to taste)
- 1/4 teaspoon red pepper flakes, Note 2 or more to get the spice level you like
PREPARE COATING/SAUCE: Combine all ingredients in small bowl and set aside.
DRY-FRY BEANS: Heat oil in a wok or skillet to medium heat. Add green beans to the hot wok and sauté for 6 minutes, stirring occasionally. Increase heat to medium-high heat. Continue to sauté, stirring for 4 minutes until beans are tender crisp and charred a bit. If you like them more charred, reverse the times and cook 4 minutes on medium heat and 6 minutes on medium-high heat.
FINISH BEANS: Pour sauce into skillet. Stir to coat beans evenly. Sauté 1 minute more. Transfer sautéed green beans to serving platter. Top with toasted sesame seeds if desired.
Nutritional values are estimated.
- Green bean options (shortcut): buy green beans in a package that are pre-washed with ends trimmed. Or use the slim Costco French beans which don't need trimming (cook time will be less).
- Variations and substitutions
- Heat: Make the beans as hot or mild as you like with red pepper flakes, red chili pepper, sriracha, chili paste, chili oil or chili garlic sauce.
- Substitute rice wine fortified wine or Sherry.
- Add chopped green onions/scallions toward the end of cooking.
- For a meat version, add some sautéed ground pork before you add the sauce/coating.
- Garnish: Sprinkle sesame seeds or chopped nuts on the beans for garnish.
- Make Ahead
- Slightly under-cook the beans and place the finished dish in the oven on a low heat to keep warm.
- Or make the sauce and dry fry the beans ahead of time. Just before serving, heat the pan to medium high, add the sauce and sauté with beans for 2 minutes to finish the dish. I do this all the time.
Calories: 66kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 406mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 820IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 1mg